Cauliflower Ghee Souffle’ Paleo and Low Carb

If you read this blog you would know how strongly I feel about local food. That is why I created this Cauliflower Ghee Souffle’ recipe for my friend Indya, aka Mama Sattva!

Indya used to work with me at Chico Creek Wellness as a massage therapist, and she was really good, all our patients loved her! When she left to work full time for her little company making ghee, we were sad to see her go, but we all believed she was doing something good!

Her product is not only delicious, but carefully and consciously crafted. You can read all about it on her website http://mamasattva.com/.

I will not get into the healing proprieties of ghee because she does a very good job explaining that on the site. From the culinary point of view ghee is one of my fats of choice for cooking. It has a delicious buttery flavor, without the protein (casein), and it’s smoke point is 485°F, higher than tallow!

In this Cauliflower Ghee Souffle’ recipe I wanted to get the full flavor of the ghee, as I do not use dairy, so the ghee would have to be the replacement for the usual cheese.

I did have to add some coconut cream to the mix because of consistency and texture, but the final result was creamy and moist as a soufflé should be!

Cauliflower Ghee Soufflé with Mama Sattva

 

Author: Vivica Menegaz

Recipe type: Entree

Cuisine: American

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

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An easy Cauliflower Ghee Soufflé recipe that can still make an impression. Get all the buttery flavor without the dairy.

Ingredients

• 1 head of cauliflower cut into florets
• 6 organic pastured eggs
• 3 organic pastured egg whites
• 1 cup coconut cream
• sea salt
• black pepper
• 4 TBS Mama Sattva Ghee

Instructions

1. Take the clean florets and spread them on a cookie sheet.
2. With a teaspoon spread a bit of ghee on every one of the florets.
3. Sprinkle lightly with sea salt
4. Roast the cauliflower florets for about 20 minutes at 400°F or until browned on top and tender.
5. In the meantime put eggs, coconut cream, salt and pepper in a blender and blend until frothy.
6. Beat whites in a bowl with an electric mixer at high speed or with a hand whisk until they just hold stiff peaks gently fold into egg mixture until just combined.
7. When the cauliflower florets are ready, let cool, then incorporate in to egg mixture, gently so not to deflate it.
8. Grease a souffle' dish generously with ghee, then gently pour in the egg mix, leaving about an inch form the top.
9. bake at 400°F for about 30 minutes or until nicely browned at the top.
10. Serve immediately!

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